Asparagus Pesto
This purée is great to have on hand. It makes an excellent sauce for broiled fish or for pasta or ravioli, or a poached egg on an English muffin. With added cream and seasoning, it’s also perfect as a...
If you have asparagus pesto on hand you always have a quick dinner. This pasta dish is elegant, beautiful as a first course or a light dinner. For an extra savory dish, cook the pasta in chicken broth (see side bar). You can also jazz up the garnishes: try sautéed shrimp, a dollop of home¬made ricotta, or chopped fresh chives, or a combination.
Ingredients
SERVINGS: 4 Serving(s)
- ¾ pound spaghettini
- 1 heaping cup asparagus pesto (recipe on page 13), warmed Salt and freshly ground black pepper
- 4 tablespoons grated Parmesan or pecorino cheese for garnish
- 4 tablespoons toasted breadcrumbs
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the spaghettini and cook until al dente. Drain.
2. In a large serving bowl toss the pasta with the asparagus pesto. Add salt and pepper to taste, and garnish with the grated cheese and breadcrumbs.
About this recipe
All recipes are from The Kitchen Ecosystem by Eugenia Bone (Clarkson Potter, 2014).
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